This recipe is full of Thai flavor and so easy to make. I always use Chinese eggplants (the longer, thinner eggplants), but other kinds will work just as well. Serve over brown rice.



Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place tofu on a paper towel-lined plate. Cover with another paper towel and place a heavy pot on top. Allow to sit until extra moisture has released into the paper towels, about 30 minutes.

  • Heat peanut oil over medium-high heat in a large skillet. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan. Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. Add basil and stir until wilted, about 1 minute.

Cook's Note:

You can use 1 large purple eggplant in place of 6 Chinese eggplants, if preferred.

Nutrition Facts

204 calories; 15.3 g total fat; 0 mg cholesterol; 824 mg sodium. 7.5 g carbohydrates; 12 g protein; Full Nutrition